Name: Avocado and salmon stack with melba toast
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 6 slices white bread, crusts removed, quartered; 18.20 gm olive oil; 4 fresh Tasmanian Atlantic salmon fillets, skin on, from the deli; 2 avocados, 1 mashed, 1 diced; 125.00 ml coriander, chopped, plus extra coriander leaves, to serve; 1 long red chilli, finely chopped; 1 lime, zested, juiced; 56.88 gm extra virgin olive oil; 5.90 gm dijon mustard

Avocado and salmon stack with melba toast

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Delicious avocado and salmon stack with crispy melba toast - perfect gourmet snack.

Ingredients:

6 slices white bread, crusts removed, quartered
18.20 gm olive oil
4 fresh Tasmanian Atlantic salmon fillets, skin on, from the deli
2 avocados, 1 mashed, 1 diced
125.00 ml coriander, chopped, plus extra coriander leaves, to serve
1 long red chilli, finely chopped
1 lime, zested, juiced
56.88 gm extra virgin olive oil
5.90 gm dijon mustard

Instructions:

Preheat your oven to 200C (180C fan). Arrange the bread quarters on a baking tray and bake for 10-12 minutes until they are crispy and golden. Let them cool before serving.
Heat olive oil in a hot pan. Cook salmon skin side down until crisp, about 3 minutes. Flip and cook for another 1-2 minutes until browned. Remove from heat and set aside.
Mix together the mashed and diced avocado, coriander, chilli, and lime zest. In a separate bowl, whisk together extra virgin olive oil, lime juice, and mustard. Stir half of the olive oil mixture into the avocado mixture until combined. Shape the avocado mixture into rounds and divide evenly onto 4 plates.
Top savory flakes of salmon elegantly over creamy slices of avocado.
Garnish with fresh coriander and generously drizzle with the remaining dressing. Enjoy with crispy melba toast.

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